A little bit heartier, and a little bit healthier, too, you won’t need too tall of a stack to fill you up. Perfect for those mornings when you need a robust start to your day. Make a big batch and freeze them for a midweek treat! This recipe makes about 16 pancakes.
1/4cupmelted unsalted butterplus an additional teaspoon for cooking
Optional additions: berries, raisins, pecans, maple syrup, etc.
Mix oatmeal and buttermilk in a bowl or jar and let it sit overnight in the refrigerator.
In the morning (or when ready to cook), preheat a griddle or non-stick pan over medium-low heat.
Whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt in a small bowl. Add the flour mixture to the bowl of oatmeal and buttermilk, along with the eggs and melted butter. Whisk together with a fork until it just comes together.
Using a pastry brush, brush remaining melted butter onto griddle. Wipe off excess with a paper towel.
Pour batter (about half a cup per pancake) onto the griddle, 2 inches away from one other. An ice cream scoop makes this quick and easy. When the pancakes are slightly dry around edges, about 2-3 minutes, flip over. Cook until golden on the other side, about 1 minute.
Serve warm with a drizzle of pure maple syrup and your favorite toppings!
Recipe courtesy my dear friend, Liz B.
OATMEAL PANCAKE TIPS
What kind of oatmeal can I use? For this recipe, I recommend using rolled oats (also called old-fashioned oats). Do not use quick-cook or steel cut oats, as the texture and consistency will be very different.
How to keep pancakes warm: Preheat the oven to 175°F. As you cook the pancakes, transfer them to a sheet pan and keep warm in the oven.
Can the pancakes be frozen? Yes! Cool the pancakes completely on a wire rack. Then store the pancakes with a sheet of parchment or wax paper between each pancake in a freezer safe container. This will make it easy for you to separate one pancake and reheat!
How to reheat frozen pancakes: The easiest way to reheat frozen pancakes is in the microwave. Place between 1-4 pancakes on a microwave-safe plate and cover with a damp paper towel. Reheat in 20 second increments until warmed through.